Chocolate Raspberry Tart Ganache (Print Version)
A crisp chocolate crust with luscious ganache and fresh raspberries for a refined finish.
# What You Need:
→ Chocolate Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2-3 tbsp cold water
07 - 1/4 tsp salt
→ Ganache Filling
08 - 7 oz bittersweet or semisweet chocolate, finely chopped
09 - 3/4 cup heavy cream
10 - 2 tbsp unsalted butter, diced
→ Topping
11 - 2 cups fresh raspberries
12 - 1 tbsp raspberry jam
# Directions:
01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs. Stir in egg yolk and 2 tbsp cold water, mixing until dough just comes together, adding more water if needed. Press dough into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights and parchment, and bake 5 more minutes. Let cool completely.
03 - Place chopped chocolate in a heatproof bowl. Heat cream in saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add butter, then gently stir until smooth and glossy.
04 - Pour ganache into cooled tart shell and smooth top. Chill for 1 hour or until ganache is set.
05 - Arrange raspberries over ganache. Optionally warm raspberry jam and brush gently over berries for glossy finish.
# Expert Tips:
01 -
- The crisp chocolate crust shatters beautifully under your fork while staying sturdy enough to hold everything together
- Dark chocolate ganache creates this luxurious velvety base that balances perfectly with bright fresh raspberries
02 -
- The tart shell must cool completely before adding ganache, or the chocolate will seize and become grainy instead of silky
- Room temperature berries hold their shape better than cold ones when arranging them on the ganache surface
03 -
- Toast the almond flour gently if using it in the crust to enhance its nutty flavor without overwhelming the chocolate
- Warm your knife briefly under hot water before slicing to get clean cuts through both ganache and berries